Total Time
55mins
Prep 25 mins
Cook 30 mins

This is a wonderful recipe with carbs that will give you longer lasting energy!

Ingredients Nutrition

Directions

  1. Boil the pasta in a large pot containing about 4 cups of water.
  2. Cook until al dente.
  3. DO NOT OVERCOOK.
  4. Drain the water out of the pot.
  5. Wasg pasta under cold running water.
  6. Drain.
  7. Keep it aside.
  8. Heat oil in a pan.
  9. Toss in the bay leaf.
  10. After a few seconds, add the onion.
  11. Saute till translucent.
  12. Add the leek and celery.
  13. Stir-fry for 3 minutes.
  14. Toss in the tomatoes.
  15. Saute for a few minutes.
  16. Stir in the veg.
  17. stock.
  18. Cook on high heat for 10 minutes, stirring every few minutes.
  19. Cook on a simmer for 5 minutes.
  20. Remove from heat and cool.
  21. Puree the tomato mixture in the blender.
  22. Heat butter in a pan.
  23. Add the whole wheat flour.
  24. Cook on medium flame for 2-3 minutes and stir continuously.
  25. Stir in the milk, slowly and continuously, to avoid the formation of lumps.
  26. Cook on low flame until you have a thick sauce.
  27. Season with salt and pepper powder.
  28. Add the pureed tomato sauce, bell pepper and the boiled penne pasta.
  29. Heat thoroughly.
  30. Stir in the mixed dried herbs.
  31. Garnish with basil leaves.
  32. Serve hot.

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